Results 171 to 180 of about 5,380 (212)

Bitterness of fish protein hydrolysate and its debittering prospects

Journal of Food Biochemistry, 2019
Fish processing by-products often generated as discard can enzymatically be processed into a product known as fish protein hydrolysates (FPH). FPH is a good source of amino acid and peptides with bioactivities. FPH can be added to foods to improve nutritive values and bioactivities.
Anthony Temitope Idowu, Soottawat Benjakul   +1 more
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Antihypertensive activity of fish protein hydrolysates and its peptides

Critical Reviews in Food Science and Nutrition, 2018
The rising interest to utilize nutritionally exorbitant fish proteins has instigated research activities in fish waste utilization. The development of newer technologies to utilize fish waste has fostered use of bioactive value-added products for specific health benefits.
Yathisha, U G, Ishani, Bhat, Iddya, Karunasagar, Mamatha, B S   +3 more
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Secretagogues and Growth Factors in Fish and Crustacean Protein Hydrolysates

Marine Biotechnology, 1999
: The search for new molecules in fish protein hydrolysates is of great interest in animal feeding as it is in aquaculture, fertilizer, cosmetic, and pharmacologic domains. Different sources of hydrolysates such as shrimp waste (Pandalus borealis), cod (Gadus morhua) head, and head and viscera of sardine (Sardina pilchardus), obtained after hydrolysis ...
, Cancre, , Ravallec, , Van Wormhoudt A, , Stenberg, , Gildberg, , Le Gal Y   +5 more
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General review of fish protein hydrolysates

Animal Feed Science and Technology, 1982
Abstract Fish protein hydrolysates are generally considered to be the liquefied products obtained from fish by the action of proteolytic enzymes under accelerated conditions of digestion. The proteolytic enzymes which are used for the digestion of fish proteins must be active either above the survival temperature of spoilage bacteria or outside the ...
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Fish meals, fish components, and fish protein hydrolysates as potential ingredients in pet foods

Journal of Animal Science, 2006
An experiment to determine the chemical composition and protein quality of 13 fish substrates (pollock by-products, n = 5; fish protein hydrolysates, n = 5; and fish meals, n = 3) was conducted. Two of these substrates, salmon protein hydrolysate (SPH) and salmon meal with crushed bones (SMB), were used to determine their palatability as components of ...
J F, Folador, L K, Karr-Lilienthal, C M, Parsons, L L, Bauer, P L, Utterback, C S, Schasteen, P J, Bechtel, G C, Fahey   +7 more
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The Tuna Fishing Industry: A New Outlook on Fish Protein Hydrolysates

Comprehensive Reviews in Food Science and Food Safety, 2011
Abstract:  Tuna ( Thunnus spp.) and tuna‐like species are significant sources of food and thus play a very important role in the economy of many countries. More than 48 species of tuna swarm the Atlantic, Indian, and Pacific Oceans, and the Mediterranean Sea.
N. Huda Herpandi, A. Rosma, W.A. Wan Nadiah   +2 more
openaire   +1 more source

Effects of fish protein hydrolysate ingestion on endothelial function compared to whey protein hydrolysate in humans

International Journal of Food Sciences and Nutrition, 2019
Fish protein-derived bioactive peptides may improve endothelial dysfunction through an antihypertensive and antioxidant effect. However, few studies have evaluated the bioactive peptides effect on vascular function. Therefore, this study investigates the effect of a single dose of fish protein hydrolysate (FPH) or whey protein hydrolysates (WPH) on ...
Gustavo Vieira de, Oliveira, Mônica, Volino-Souza, Elisaldo Mendes, Cordeiro, Carlos Adam, Conte-Junior, Thiago Silveira, Alvares   +4 more
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Bitterness in Fish Protein Hydrolysates and Methods for Removal

Journal of Aquatic Food Product Technology, 2004
Abstract Enzymatic hydrolysis is a processing method for recovering protein from under utilized fish biomass and fish by-products. However, the hydrolysis process often creates bitter taste in the product. The bitterness restricts the practical uses of these hydrolysates.
Egidijus Dauksas, Rasa Slizyte, Turid Rustad, Ivar Storro   +3 more
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Use of fish protein hydrolysate in milk replacers

Animal Feed Science and Technology, 1982
Abstract Fish protein hydrolysate (FPH) has been used as the sole source of protein in milk replacers for lambs in several experiments. In comparison with casein, diets containing FPH gave slightly inferior growth rates during the first 2 weeks of a 5-week rearing period. The lower growth rate was generally compensated for in the following 3 weeks so
E.R. Ørskov, H.S. Soliman, C.F.S. Clark
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Acceptability of crackers (‘Keropok’) with fish protein hydrolysate

International Journal of Food Science & Technology, 1990
SummaryProteins from Oreochromis mossambicus, a freshwater fish, were hydrolysed, using alkalase 0.61, to produce a soluble, spray‐dried hydrolysate. The hydrolysis was carried out at 50°C, using a ratio of one part water and one part fish mince, an enzyme:substrate ratio of 1:50 at pH 8.0. Reaction was terminated by heating to 90°C for 20min.
Yu, S. Y., Tan, L. K.
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